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Add a photoServings: 4
Ingredients
- 4 x beef tenderloin fillets - (6 ounce ea)
- 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 2 Tbsp. butter or possibly margarine
- 2 Tbsp. extra virgin olive oil
- 3 x Bartlett pears peeled, halved
- 1 c. Madeira wine
- 1 x garlic clove pressed
- 1/4 tsp dry thyme
- 4 ounce blue cheese
Directions
- Sprinkle fillets with salt and pepper.
- Heat butter with oil in a large skillet over medium-high heat; add in fillets, and cook 5 min on each side or possibly to desired degree of doneness. Remove fillets, and keep hot.
- Add in pear halves to skillet; cook over medium heat 5 min on each side or possibly till browned. Add in wine, garlic, and thyme; cook 5 min or possibly till pear halves are tender. Remove pear halves from skillet, reserving wine mix in skillet.
- Cook wine mix in skillet over high heat 7 to 8 min or possibly till mix is reduced by half.
- Stuff each pear half proportionately with blue cheese. Serve with fillets, and drizzle with sauce.
- This recipe yields 4 servings.
- Comments:This recipe works best with a regular (not nonstick) skillet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 205 | 79% |
| Total Fat 23.17g | 29% |
| Saturated Fat 10.85g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 740mg | 31% |
| Potassium 152mg | 4% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.15g | 0% |
| Protein 12.35g | 20% |
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